Recipes for Easter cakes

Along with curd Easter and Easter eggs, the cake is an essential part of the festive table in the feast of the Passover. The ability to bake an Easter cake with his hands - a tribute to this holiday, especially as bake it will be any hostess when I have time. We will talk about the correct preparation of the cake, the subtleties and secrets of baking.

First of all, a few words about the significance of the cake. The cake belongs to the ritual bread, and in essence it is a sister city of the sacred bread bread - sanctified the first day of Passover in the temple on the lectern in front of the Royal doors or in front of the icon of Jesus Christ during worship services. Artos is the ancient symbol of the resurrection of Christ, and the Easter cake - home equivalent.

Today the cakes the day before Easter can be seen for sale in any supermarket, but, of course, much more important, not to mention the more remarkable taste, will have baked their hands Easter bread.

Cooking a cake at home - it is rather time-consuming than the "special education". And with our recommendations to bake a delicious cake at home can any hostess. So, let's start.

Cooking Easter cake is associated with the following stages:

1. Preparation of sourdough;
2. The kneading;
3. The infusion test.
4. Baking a cake.

Each stage is associated with certain subtleties and tricks that allows you to make a good cake.

Preparation of sourdough. Use only fresh, light yeast, having a pleasant smell, the procedure is as follows: the yeast mixed with part of the flour and warm milk, lots whipped, covered and left to warm up to increase in volume by half.

The preparation of the dough. Cook the dough in a warm place, free from drafts, only use a dry, sifted flour, a good fresh butter, which need to melt before adding to the dough and cool to warm, unheated temperature. When preparing eggs should be carefully separate the yolks from whites. The dough for the cake should not be too liquid and not steep, one of the signs of correct test when cut with a knife it will not stick to it. Knead the dough carefully - in the end it should not stick to the surface and hands.

For flavor in the dough, if desired, added: lemon peel, almonds, cardamom, cinnamon, saffron, nutmeg, pink or lemon oil.

The insistence of the test. The dough for the cake must be infused at least three times. According to tradition, the first rise the dough, then adding other ingredients to the dough rises again twice or more, then the dough is kneaded again (with hands or spatula), is divided into cakes or put in the form, and again comes again before baking. For even raising test, you can use a wooden toothpick - stick it in the center, then straight to her bake the cake and it will be possible to check availability.

Form cake should be filled dough a quarter or a third of the volume, not more, after the dough rises, it should fill no more ? form. Better, if the form is detachable, you can also use an aluminum pot or a metal can (for example, from pineapples), the optimal volume - 1-1,5 l, then the dough is well baked. The form must smear softened butter or line oiled paper and sprinkle with breadcrumbs. Also the form you can do yourself, sticking her thick paper (small cakes) and also lubricated by the oil. When the dough is in the form of went up one last time before baking, it must be very carefully put in the oven, not rocking and not making unnecessary movements.

Baking a cake. The time of baking of the cake depends on its size: up to 1 kg - 30 min, 1 kg - 45 min, 1.5 kg 1 hour, 2 kg - 1.5 hours. Temperature of 180-200 degrees. At the bottom of the oven to avoid burning need to put a container of hot water. When the top products browned, you need to cover with foil. Willingness cake is tested with a wooden skewer - it should come from the product completely dry without a test. After checking, if the cake is not yet ready, close the oven door should smoothly, without sudden movements.

After baking the cake very gently, without shaking, pulled out of the oven, put on a plate, covered with a clean towel, slightly cooled, then the paper is carefully removed. If the cake is high, out of shape, it must be very carefully put on its side on a towel while it cools, it is necessary cautiously with this towel a few times to roll to the side was strong and the product is not opal, before you put the cake vertically, make sure that the bed is cold.

Recipe for Easter cake with raisins

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Need (3 cake 17 cm wide and 11 cm high): 500 ml milk, 250-300 g sugar, 300 g of raisins, 50-60 g raw or 11 g of dry yeast, 1-1,3 kg of flour, 6 eggs, 200 g butter, 1 tsp. vanilla sugar, 100 g of sugar and 2 protein for the glaze.

Cooking a cake. In slightly warm milk dissolve the yeast, add 500 g of sifted flour, mix well, leave to raise twice, covered with a towel. Separate the egg whites from the yolks, mash the yolks with the sugar, proteins, add a pinch of salt, whisk in the foam, then add the yolks in the dough (coming up), stir, put the melted butter, stir to introduce proteins, stir, add the remaining flour and knead the dough, leave to raise for an hour. Raisins 10-15 minutes to soak in warm water, then drain it and obsushenny add raisins to the dough, stir, let the dough again to come and put him in a form by filling it a third, cover with a towel and allow to rise. Put the dough in the oven, heated to 100 degrees and bake for 10 minutes, then increase the heat to 180 пїЅ C, until ready to bake. Beat the whites for frosting with a pinch of salt in a foam, add sugar, beat in sustainable peaks. Coat glaze the top of the finished cake.

The top of the cake can be decorated with candied fruits, confectionery, crisps, sweets, sugar, and icing can be colored with food coloring.

Cake recipe with lemon zest, almonds and raisins

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You will need: 500 g flour, 250 ml of milk/cream, 100 g butter, 150 g sugar, 40 g fresh yeast, 6 egg yolks, 1 lemon (grated zest), 4 almond nuts, 2 tbsp raisins, vanilla/vanilla sugar, powdered sugar.

Preparation of lemon cake. To make the dough by combining 100 g of flour, milk or cream, mashed with sugar and yeast. RUB with sugar yolks into foam, enter the remaining flour, add approached the dough, salt, add the vanilla, knead the dough, add the melted butter, the grated lemon peel, raisins and chopped almonds. Put the dough covered in butter and dusted with flour form, filling it a third, let him go before filling up the form, place in a preheated 180 to 200 degree oven and bake until tender.

Video recipe for Easter cake